These right here are my new favorite Christmas (or anytime) cookie! If I were stuck on a deserted island, peanut butter may be the one food that I would want to have with me. I seriously eat it every day. That might be one reason why these are my favorite cookie?! I mean, you can’t go wrong with chocolate and peanut butter. 😉
These vegan peanut butter cookies are super simple to make and easy to decorate too with just a bit of vegan chocolate. (No need to dig out your icing bags and tips!) I just melted my two different chocolates in the microwave and used a fork to drizzle it over the top of the cookies once they had cooled.
What Peanut Butter is Best for Cookies?
A word about the peanut butter… I tested this recipe using a couple of different brands/types of peanut butter. I found that I preferred the cookies made with a super creamy Skippy-like peanut butter. (I used O Organics no stir creamy peanut butter.) The natural peanut butter that you have to stir just doesn’t work for these. I tried using it for one batch and they were just too oily.
If you really want to go the natural route though, I found that the recipe also worked well with the “grind your own” peanut butter from Whole Foods. The cookies came out a little more crispy with the fresh ground nut butter and the dough was a bit more crumbly, but still tasty!
More Dessert Recipes You’ll Love
- Chocolate Peanut Butter Fudge (3 Ingredients!)
- Vegan Chocolate Cookies
- Coconut Apricot Cookies
- Chocolate Tahini Fudge
- Chocolate Almond Bark
Vegan Peanut Butter Cookies
Ingredients
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup almond milk
- 1 cup creamy no-stir peanut butter
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1/8 teaspoon sea salt
- 1 teaspoon baking soda
- For the drizzle: 1/2 cup vegan dark chocolate chips 1/2 cup vegan white chocolate
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the sugars, milk, peanut butter, and vanilla to a large mixing bowl Mix with an electric mixer for 1 minute.
- Add the flour, salt, and baking soda and mix until dough forms a ball.
- Roll dough into 1″ balls. Press with a fork to flatten. Bake for 10-12 minutes or until edges of the cookies start to lightly brown.
- Allow to cool on the cookie sheet for 7-10 minutes before transferring to a cooling rack. (If you try to remove them right away, they will crumble.)
- Once the cookies are cool, melt the chocolates in the microwave in 2 separate bowls. Use a fork to drizzle over the top of the cookies. Transfer to the refrigerator to allow chocolate to set, about 10 minutes. Serve!
Nutrition
Make this recipe?
Share it with me on Instagram @dietitiandebbie and tag me #dietitiandebbie
Comments & Reviews
These sound amazing! Thoughts on GF flour like Cup4Cup in this recipe?
Hi Lisa, I haven’t tried it out myself so I can’t say for sure if it will work or not. If it works for you let me know and I can add a note above!